The taste characteristics of washed Yega Ficcher.
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Kochere is located in a small production area about 25 kilometers southeast of Yega Sheffield. The coffee beans are harvested from local small coffee farmers and are composed of a large number of small coffee farmers. The average cultivation area of these small coffee farmers is about 1 hectare at an altitude of about 1800-2000 meters. Coffee varieties are mainly a mixture of Typica (Tibica) and Heirloom (local native species). Due to the relatively advanced raw bean water treatment equipment in this producing area, there has always been a high level of performance in the field of washing treatment, which is praised for its clean and sweet complex tonality of honey and citrus. In the main local production mode, small coffee farmers will harvest red fruits and send them directly to the washing treatment plant of the neighboring cooperative for unified treatment. Water washing technology has been introduced into Ethiopia since the 1970s. At present, water washing is the main treatment of raw beans in Kochere. After the coffee fruit with graded red cherry color is screened by the washing plant, the peel is washed and fermented directly. After washing, the raw beans with shells are placed on the scaffolding for natural exposure and the humidity reaches 12% or less. They will be sent directly to the Awassa warehouse of the Ethiopia Commodity Exchange (ECX). Cup grading and quantity of beans normally washed are stored in the form of shell beans and will not be shelled until they are exported.
Yirgacheffe, in the province of Sidama, is itself a small town, with three small producing areas of Wenago, Kochere and Gelena Abaya nearby. Because the flavor of coffee produced is almost the same as that of Yega Sheffield, Kochere is also classified as Yega Sheffield. Ethiopia implemented a new trading and grading system in November 2009. in addition to Yega Xuefei, three new by-product areas such as Wenago, Kochere and Genlena/Abaya have been added, which shows that the flavor of these three areas is very meticulous and can be subdivided.
Washed Yega Ficochel has distinctive floral and lemon peel aromas, with full-ripe citrus and grapefruit acidity and sweetness on the palate, with hints of lemon thyme in the middle and vanilla and black tea in the finish.
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